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Flavorful Fridays: Sage-Rubbed Pork Tenderloin with Sage Butter

January 8, 2010

Pork tenderloin used to intimidate me. I wasn’t sure what I should add to it or how to cook it to bring out its best flavor without making it too dry. Well, no longer am I afraid of this lovely ‘loin! Several months ago I found a recipe in Cooking Light Magazine for Sage-Rubbed Pork Tenderloin with Sage Butter. My husband, Will, and I have yet to encounter a recipe that calls for sage that we don’t like, so I decided to give it a try. The directions suggest grilling the pork tenderloin, which made Will more than happy to pull the cover of the ole barbecue and fire it up. This has now become one of our staple, go-to recipes, and one that Will actually prefers if I leave to him (he measures the ingredients for the rub perfectly and knows the proper way to massage the rub into the meat, while I tend to eyeball measurements and hurry through the rub so I can finish the rest of dinner).

Sage-Rubbed Pork Tenderloin with Sage Butter


2 teaspoons crumbled dried sage (we prefer using finely diced fresh sage)

1-1/2 teaspoons brown sugar

1-1/2 teaspoons coarse kosher salt

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

2 one-pound pork tenderloins

6 Tablespoons butter

2 Tablespoons olive oil

1/4 cup packed fresh sage leaves

1 garlic clove, slivered


Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. Let sit, covered, at room temperature for 25 to 30 minutes.

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes. Let sit 10 minutes.

Prepare grill for a two-level fire, with one side at high heat and the other at medium. Spray tenderloins with oil. Arrange on a cleaned, oiled cooking grate over high heat, angling thinner ends away from hottest part of fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total. Move tenderloins to medium heat (cover if using gas grill) and grill, turning occasionally, until internal temperature reaches 150 degrees and center has a touch of pink remaining (cut to check). Time depends on thickness (thin: 8 to 10 minutes; thick: 16 to 20 minutes).

Remove from grill, tent with foil, and let pork rest for 10 minutes before carving. Cut into thin slices, spoon sage butter over top. Serve and enjoy!

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